Chestnut gnocchi

• 500g potatoes, floury
• 250g frozen chestnut puree, defrosted
• 120g rice flour
• 80g buckwheat flour
• 1/4 tsp nutmeg
• 1 teaspoon salt

Note: if you don't want it to be gluten-free, you can use 200g wheat or spelt flour instead of rice flour + buckwheat flour!

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Pumpkin slices

• 1 small Hokkaido pumpkin
• Olive oil
• some cinnamon
• Salt, pepper

In addition

• 2 garlic cloves
• a little olive oil
• 1 packet of chestnuts in caramel sauce
• 1 pear, cut into cubes

1. Preheat the oven to 200 degrees top/bottom heat.
2. Wash and peel the potatoes and cook uncovered in salted water for approx. 20 minutes until soft. If you have a pressure cooker at home, you can also use this. Drain the cooking water and mash the potatoes while they are still warm or press them through a potato ricer into a large bowl. Add the chestnut puree, flour, nutmeg and salt to the mash and knead into a smooth dough with your hands. The gnocchi mixture should be moist but no longer stick to your hands.
3. Shape the gnocchi dough into 2 cm thick rolls on a floured surface and cut into 2 cm wide pieces. Roll the pieces over a fork to create the typical gnocchi pattern.
4. Cook the gnocchi in gently simmering salted water for 4-5 minutes until they rise to the surface. Remove the gnocchi with a slotted spoon and rinse with cold water. Set aside.
5. Wash, halve and deseed the pumpkin. Cut the pumpkin with the skin into slices approx. 1 cm wide. Marinate the pumpkin slices with a little olive oil, cinnamon, salt and pepper and place on a baking tray lined with baking paper. Roast in the oven for approx. 25-30 minutes.
6. In the meantime, peel and finely chop the garlic cloves. Heat the oil in a wide pan. Fry the gnocchi with garlic on both sides until golden brown.
7. Heat the chestnuts in caramel sauce in a small pan.
8. Serve the chestnut gnocchi with roasted pumpkin and caramelized chestnuts in deep plates and garnish with the diced pears.